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Warm Endive Salad With Parmesan And Hazelnuts


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  • 2 tablespoons olive oil
  • 1 large garlic clove finely chopped
  • 4 large Belgian endive heads halved lengthwise
  • 1/4 cup dry white wine
  • 1/4 cup low-salt chicken broth
  • 2 teaspoons white wine vinegar
  • 8 tablespoons freshly-grated Parmesan cheese - (abt 2 oz)
  • Chopped toasted hazelnuts for garnish
  • Chopped fresh chives for garnish


Servings 4


Step 1

Heat olive oil in heavy large skillet over medium heat. Add garlic and stir 30 seconds. Add endive, cut-side down. Add wine and broth and bring to boil. Cover and cook 5 minutes.

Using tongs, turn endive over. Cover and cook until crisp-tender, about 1 minute longer. Remove skillet from heat.

Using tongs, lift endive from skillet, draining liquid from each back into skillet, and transfer 2 halves, cut-side up, to each of 4 plates.

Add vinegar to skillet; cook over medium heat until sauce reduces slightly, about 1 minute. Season to taste with salt and pepper; spoon over endive. Sprinkle each salad with 2 tablespoons Parmesan cheese, then hazelnuts and chives.

This recipe yields 4 servings.

This sophisticated starter would lend an elegant touch to any special meal.

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